3,422 back recipes

Russian herring in mustard sauce with sour cream, olive oil, and capers. A classic cold zakuska appetizer that marinates for hours and pairs with dark bread and vodka.

This is a great chard recipe, with the onions, very yummy.

This recipe is so easy and onderful to make just watch how fast you can whip it up when your hungry. first i season my shrimp and cook them, then i serve it well wit a crisp salad and ice old beverage

Asparagus can be used in Halloween for a snack fingers, looking for white asparagus for these thin fingers!

Never thought about beer can be added into horseradish to make this delicious mustard, then you should get started now, and this homemade mustard is full of flavor!

Crispy pan-fried chicken patties coated in matzo meal, made with leftover cooked chicken, egg, and onion. A traditional Jewish-style recipe that's quick, simple, and Passover-friendly.

Fresh spinach topped with spirals of sliced strawberries and drizzled with a tangy raspberry vinegar and shallot dressing. A bright, simple salad ready in 15 minutes.

A stunning layered terrine of baked eggplant, ripe tomato wedges, and buffalo mozzarella set in a light tomato gelatin. Chilled, pressed, and sliced for an elegant appetizer.

If you love fish, you will enjoy this delicious dish that will have you licking your lips!

This tasty dish can be served with a salad or by itself. Either way, it will have you wanting more!

Whole flounder rubbed with a garlicky fresh herb and olive oil marinade, then charcoal-grilled until the skin crisps and the flesh turns flaky and smoky. Summer grilling at its finest.

La Mansion's chicken fajitas marinated in lime juice, garlic, olive oil, and fresh cilantro, then grilled over mesquite. A San Antonio restaurant-style recipe with bold, simple flavors.

Homemade herb yogurt cheese strained with thyme, basil, and pepper. A low-fat spread for crackers or baked potatoes that keeps for two weeks in the fridge.

Indian-style fried eggplant with turmeric, cayenne, and black pepper. Quartered and pan-fried until reddish brown, served with fresh lemon wedges.

Grilled chicken breast marinated in red wine and thyme, basted with a slow-roasted garlic puree. Ten cloves of garlic deliver mellow, sweet flavor.

Homemade venison sausage with a 50/50 venison-pork blend, garlic, salt, and black pepper. A simple family recipe for making bulk sausage from ground deer meat.